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Right before the bridge to Amelia Island, tucked into a nondescript strip mall, is the demure Four Seasons Bistro.

Run by Stephanie and Michael Christopher, the small restaurant is big on customer service and variety. Stephanie, formerly of Gourmet-Gourmet and Mustard Seed Cafe, brings her experience working with fresh ingredients and flavorful dishes to her new venture with success.

Opened in late October, the restaurant has just about hit its stride and, on a Friday night with three-quarters of the seats filled, the service was great. Every guest was warmly welcomed at the door by Michael Christopher and at the table with a garlicky pesto dipping sauce and fresh crusty bread. The menu was diverse with moderate pricing. Our menu was spotted with oil stains, probably from that amazing dipping sauce.

We started the meal with the Traditional Classic Caesar Salad ($5), which had tomatoes and no croutons. I tried in vain to find justification for tomatoes and no croutons, but couldn't, especially when some nice garlicky croutons from that awesome bread would have been perfect. The dressing needs some work; the consistency was spot on, but the balance of lemon, garlic and Worcestershire sauce was overwhelmed with a sweet flavor. We also asked for anchovies on the side and they never made it to our table.

The soup of the day was the shining moment in the meal. The Roasted Pepper, Tomato and Chicken Soup ($5) was unsurpassed in flavor and texture, with a complex palate that allowed all the ingredients to come through. We could have ordered two more bowls, it was so homey and rich in flavor. The Gourmet Bruschetta ($6) with caramelized onions, portabello mushrooms and Gorgonzola cheese on toasted baguette was a hit as well. The flavors married nicely, making the Gorgonzola the star flavor, which, as a completely overwhelming cheese, is a nice feat. The mushrooms were chunky, though, and routinely fell off the bread. We ate it as a finger food and it was a little messy.

For our main course, the Grilled Salmon Rigatoni ($16) featured a creamy Alfredo sauce with sweet peas and topped with grilled wild-caught salmon.

The salmon was herb-coated and cooked to perfection. The dish was really nice, but again had an overwhelming sweet profile that wore on me after a few bites.

A Homemade Quiche Lorraine ($13) served with a house salad was the disappointment of the night. It was overheated, overcooked, with a tough edge crust.

The salad was underwhelming and came without dressing or an offer of dressing. The flavor showed that the quiche would have been good had it not been recycled a few times in the oven.

On the other hand, the evening’s special, a Bacon Wrapped Filet with Scalloped Potatoes and Creamed Spinach ($28) was perfectly cooked and flavorful. The potatoes were toothy, garlicky and creamy. The fresh creamed spinach was top notch. The combination of all three well done components justified the high price tag.

A quiet, candlelit restaurant, with an inviting decor of black and white posters was pleasing and calming. The server was efficient and friendly, but not overly invasive. The owner came over to check on the meal, plus real homemade carrot cupcakes came out to the table, complimentary. They were the best carrot cake I have had ever.

It was a perfect end to the meal. If they stop giving away the carrot cupcakes, ask for them. They need to have them on the menu permanently.

The Four Seasons Bistro has a lot going for it, and the Christophers have a strong start. With caring involved owners, and a few adjustments, I am certain that Four Seasons will be wowing us for many seasons to come.